Thursday, January 15, 2015

Noodle & Mix-Vegetable Soup ~ A heart-warming meal

In winter, there are plenty of colorful vegetables available in the market. So, the most pure and healthy way to consume these vegetables is making a soup out of them. And that's what I do quite often in my kitchen, kids also love this soup. It's a good way to feed them the vegetables, they don't like to eat. It takes very less time and makes a good meal when you are in hurry. So let's move on to the recipe how I make it..............there are no fixed vegetables I use for this soup, use whatever winter vegetables you have, like carrots, cauliflower, pumpkin, cabbage, green peas, broccoli, spring onion, sweet potato, tomato etc. You can use any combinations of vegetables. This time, I added little amount of cooked instant noodles in the soup in daughter's demand. But you can totally avoid it.

Chop all the Vegetables, wash and keep aside. Heat oil in a pressure cooker, add chopped onions and let saute them for couple of minutes, then add grated ginger and garlic. Mix and saute for 1-2 minutes, then add all diced vegetables. Add salt to taste and stir fry for 2 minutes. Then add 2 cups of water. Cover and cook till they are done. Remove from heat and reserve the water/stock.

When veggies have cooled down a bit, in a mixer/food processor make a smooth puree along with the stocks. Place a pan again on heat, add the pureed vegetable, if needed add little more water if you like thin soup. Adjust the seasoning by adding salt and black pepper according to your taste. If you are adding cooked noodles, add now and mix well.

If you think your soup is quite runny/thin, you can add cornflour(diluted in little water) in the soup and when you have your desired consistency of soup, remove it and serve hot. Add a drop of butter on the served soup.

Serve it with any kind of bread and salad as a side dish......a delicious and truly healthy meal.